Since Sushi Rolls are widely eaten overseas now and all of my guest for this class seemed pretty accustomed to eating seafood, I wanted to try something different as Sushi fillings. At the nearby supermarket I decided to pick up SUJIKO, along other regular ingredients such as tuna, salmon, cucumber, Shiso leaves etc.
Sujiko is salmon eggs, protected in thin membranes inside salmon mother’s belly. When salted as it is, we call it Sujiko. When membranes are removed and each eggs are separated like cavier, we call it Ikura. Both are scarlet in colour, full of rich oily taste, and quite salty.
They are one of my favorite Sushi ingredients but I was not sure if my guests from overseas would like Sujiko or not. Still I thought its colour and taste gives a nice twist to Sushi rolls so I showed them my Sujiko. I was very happy that my guests were all adventurous enough to accept my recommendation. Actually some of them have already tried them before and found them just fine. Small world !
So I failed to surprise my guests but we all enjoyed our hand made Sushi rolls and other side dishes, including miso soup of course.
I hope my guests enjoyed their time at my kitchen,
Many thakns for coming!